Rachel Hall has worked at Café Cruz for 22 of its 30-year history, starting as a hostess and then moving up position by position until she became general manager five years ago. “The only thing I don’t do is cook the food,” she says. What started as just a job turned into a passion, as Hall found her fairly introverted self pleasantly challenged by such an extroverted environment.
A “great space with great people,” as Hall says, Cafe Cruz is centered around an open kitchen amid rustic autumnal colors in a dynamic setting with plenty of nooks, crannies and differently vibed spaces both indoor and outdoor. A full bar featuring craft cocktails and a local-centric wine list holds down the beverage side, and Hall defines the food menu as elevated California cuisine with a focus on fresh proteins and local sourcing.
Appetizers include light, crispy calamari with strips and tentacles, as well as shaved Brussels sprouts with bacon and parmesan. Daily seafood specials highlight the entrées, and other favorites are the molasses-cured applewood-smoked pork chop and skirt steak fettuccine with a gorgonzola basil alfredo sauce. It’s also known for rotisserie meats: garlic herb chicken, prime rib, tri-tip steak and lamb roast. Beyond rotating dessert specials like tiramisu and seasonal cheesecakes/cobblers, the classic offering is the Polar Bear mud pie.
Tell me about your hostess-to-GM journey.
RACHEL HALL: I think the environment that existed here when I started was very supportive and community-focused. I felt like staying here was easy and felt right, and I loved learning the industry. Restaurants are like puzzles, and I love puzzles. I tend to put all I can into things that I’m passionate about and that is what I did here. And any time I’ve been through adversity in my life, the restaurant, my guests and coworkers have been there for me.
How is it being an introvert working in such a busy restaurant?
I think it’s really interesting and pushes me outside of my personality box. It allows me to have so many experiences with people and different situations that I wouldn’t normally have. It has helped me in my personal life outside the restaurant too, in my ability to navigate social situations as well as giving me the tools to help raise my 18-year-old son.
2621 41st Ave., Soquel, 831-476-3801; cafecruz.com.
